Carefully Selected Local Ice Cream Recipe

Warm milk and cream

In a medium saucepan, combine 2 cups whole milk and 2 cups heavy cream. Split a vanilla bean lengthwise and scrape seeds into the milk and add the pod (or stir in 1 tablespoon pure vanilla extract later). Warm over medium heat until the mixture is hot and just starts to steam — small bubbles will appear at the edges — but do not bring to a full boil.

Whisk yolks and sugar

While the milk warms, place 6 egg yolks in a heatproof bowl. Add 3 tablespoons granulated sugar and 1 teaspoon fine sea salt. Whisk vigorously until the mixture lightens slightly in color and becomes smooth.

Temper eggs

Slowly ladle about 1 cup of the hot milk mixture into the yolks while whisking constantly to temper. Continue adding another cup slowly until about half of the milk is incorporated and the yolks are warmed.

Cook custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. Return to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not boil or the yolks may curdle.

Strain and chill

Remove from heat. If you used a vanilla bean, remove and discard the pod. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in vanilla extract now if you didn't use a bean. Cool slightly, then cover the surface with plastic wrap (to prevent a skin) and refrigerate until thoroughly chilled, at least 4 hours or overnight.

Choose flavoring and prepare inclusions

Decide which local flavor(s) to use: fold in 1 cup strawberry purée for a fruit ice cream; ripple in 1 cup salted caramel sauce for a caramel variety (reserve extra to swirl later); or stir in 3/4 cup chocolate chips or 1/2 cup toasted nuts near the end of churning. If using chocolate, chop into small pieces. If using nuts, toast briefly in a dry skillet until golden and cool.

Churn

Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, usually 20–30 minutes, until the mixture reaches a soft-serve consistency.

Add mix-ins

During the last 2–5 minutes of churning, add your chosen mix-ins: chocolate pieces, toasted nuts, or gently fold in strawberry purée or caramel sauce in alternating spoonfuls to create ribbons. For a ripple effect with caramel or purée, stop the machine and swirl in the sauce with a spatula rather than fully blending.

Pack

Spoon the churned ice cream into a shallow, airtight container. If you want stripes or swirls, layer ice cream and dollops of caramel or purée, then swirl once with a knife.

Harden

Cover and freeze until firm, at least 4 hours, preferably overnight. If the ice cream becomes too hard straight from the freezer, let it sit at room temperature 5–10 minutes or stir in up to 2 tablespoons extra cream/milk to soften before scooping.

Serve

Scoop into bowls or cones. If you made salted caramel, finish with a light sprinkle of flaky sea salt. Enjoy your locally inspired Lopez Island Creamery-style ice cream.